TY  - BOOK
TI  - The restaurant: from concept to operation 
SN  - 471708674
AV  - TX 911.3.M27 .R47 2005 
PY  - 2005///
CY  - New Jersey
PB  - John Wiley & Son, Inc.
KW  - RESTAURANT MANAGEMENT
N1  - Chapter 1. Introduction.Learning Objectives -- Chapter 2. Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3. Concept, Location, and Design.Learning Objectives -- Chapter 4. Restaurant Business and Marketing Plans -- Chapter 5. Financing and Leasing.Learning Objectives -- Chapter 6. Legal and Tax Matters -- Chapter 7. The Menu -- Chapter 8. Bar and Beverages -- Chapter 9. Food Purchasing -- 10. Planning and Equipping the Kitchen -- Chapter 11. Restaurant Operations and Control -- Chapter 12. Organization, Recruiting, and Staffing -- Chapter 13. Employee Training and Development -- Chapter 14. Service and Customer Relations -- Chapter 15. Restaurant Technology
N2  - Shows aspiring restaurateurs how to conceive, open, and run various types of restaurant, from fast food franchise to upscale dining room. This book shows them how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. It also includes a chapter on the restaurant technology
ER  -